Steamed Recipes

Not to be confused with Western almond milk. This is a traditional, thick, hot, intensely aromatic dessert beverage made from ground South and North apricot kernels and rice.

A deeply nourishing, naturally sweet, 'warming' herbal tea consumed daily by many Chinese women for blood health and vitality, particularly during winter or postpartum.

The ultimate Hong Kong caffeine kick. A seamless, rich, and highly potent blend of three parts strong black coffee and seven parts Hong Kong-style milk tea.

The indispensable cornerstone of a traditional Chinese breakfast. Freshly ground, rich, creamy soy milk served piping hot and lightly sweetened, perfect for dipping fried dough sticks (Youtiao).

A visually spectacular, jewel-like dome of sweet, sticky glutinous rice, encasing a core of red bean paste, and heavily studded with eight 'treasures' of candied fruits, dates, and nuts.

The ultimate winter comfort dessert. Large, tender chunks of sweet potato simmered in a clear, intensely gingery, amber-colored rock sugar broth that warms you to the core.

A nourishing, classic 'Tong Sui' (sweet soup) revered for its beauty benefits. Chunks of ripe papaya, gelatinous snow fungus, sweet red dates, and apricot kernels simmered in a light rock sugar syrup.

The ultimate Chinese New Year dessert. A dense, sticky, deeply caramelized cake made from glutinous rice flour and brown slab sugar. Served freshly steamed, or chilled and pan-fried with egg.

A deeply comforting, traditional dessert soup. Sweet, earthy adzuki beans simmered slowly with rock sugar and dried tangerine peel until they melt into a rich, velvety texture.

A classic, comforting steamed bun. The dough is stark white, incredibly soft and fluffy, encasing a generous center of sweet, rich red bean paste.

A staple of Cantonese Dim Sum, but heavily enjoyed as a dinner dish at home. Small nuggets of pork spare ribs coated in starch and steamed until slippery, tender, and infused with savory black beans.

The quintessential Chinese home-cooked dish. Triangles of firm tofu are pan-fried until golden, then braised in a savory, slightly spicy sauce with pork, mushrooms, and bamboo shoots.